Annabel Karmel's stuffed boiled mice

A fun recipe to make with the kids, developed by children's food expert Annabel Karmel. Click here to watch Annabel make this recipe.

Ingredients

4 British Lion eggs

2 tbsp light mayonnaise

3 tbsp chives, snipped

Quarter tsp curry powder

To decorate:

Spring onions

Black olives

Whole cloves (optional – olives work well too!)

Salad cress

Method

Put the eggs in a pan. Cover with cold water. Bring up to the boil, boil for 10 minutes, drain and run under cold water until cold. Peel (you can use a teaspoon for this)

Slice a thin layer off one side of the egg. Using a teaspoon, scoop out the yolk, finely chop the yolk and removed slice of egg and place in a bowl. Repeat with the remaining eggs. Add mayonnaise, chives, curry powder and season to taste. Spoon back into the eggs to fill the hollow. Place on a plate, cut side down.

Stick a halved olive on the front of the egg to make a nose. We have used cloves to make the eyes, but you could also use black olive pieces or any other ingredient you like. Use slices of olives to make the ears. Make a hole at the back of the mouse and place a length of spring onion into it to make the tail.

Garnish with salad cress

Young cook's tip: Get creative and decorate the boiled eggs to create other animals. Pandas, cows and cats are just some ideas. If you are using cloves, remove before eating.